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Heterologous Production of Pediocin for the Control of Listeria monocytogenes in Dairy Foods



Heterologous Production of Pediocin for the Control of Listeria monocytogenes in Dairy Foods



Food Control 22(12): 0-1892



Pediocin is an antimicrobial peptide naturally produced by Pediococci with the potential to serve as a food-grade preservative for controlling Listeria contamination. The use of Pediococci in dairy products is limited due to their inability to ferment lactose, thus lactic acid bacteria (LAB) have been considered as potential hosts for the heterologous production of pediocin. In this study the four gene operon (papA-D) required for pediocin production was cloned on the nisin-inducible expression vector pMSP3535H3. The resulting vector, pRSNPed2, was electrotransformed into Streptococcus thermophilus, Lactococcus lactis ssp. lactis and Lactobacillus casei. Transformants containing the properly constructed vector were identified by. HighLights: Vector pRSNPed2 was constructed for induced expression of pediocin in lactic acid bacteria. Lactic acid bacteria producing pediocin were shown to inhibit the growth of Listeria monocytogenes. Nisin-induction increased pediocin production in lactic acid bacteria. Optimal pediocin production inhibited the growth of a nisin-resistant strain of L. monocytogenes.

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Accession: 036095574

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DOI: 10.1016/j.foodcont.2011.04.031


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